Petite Lasangnas

Petite Lasagnas

recipe slightly adapted from Hungry Girl

(makes 12)

12 oz raw ground turkey

¼ tsp salt, divided

¼ tsp pepper

1 cup chopped onion

½ cup chopped mushrooms

14.5 oz can crushed tomatoes, or tomato sauce

2 cloves garlic, minced

3 tsp dried oregano, divided

½ tsp dried basil

1 ½ cups part skim ricotta cheese

24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)

1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool, remove them from the pan, and serve!

Nutrition Info for 1 petite lasagna:

Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g

http://www.canyoustayfordinner.com/2010/11/04/petite-lasagnas

Macadamia halibut or Talipia

Ground macadamia nuts make a fabulous coating for mild halibut fillets baked in the oven and finished with chopped cilantro. Cod or other thick firm-fleshed whitefish may be substituted for the halibut.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

• 1 cup all-purpose flour
• 2 large eggs
• 1/8 teaspoon cayenne pepper
• 1/2 pound unsalted roasted macadamia nuts, very finely chopped
• 1 pound fresh halibut, cut into 1/4-pound fillets
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2 Tablespoons chopped fresh cilantro leaves, for garnish

Preparation:

Preheat the oven to 375 degrees F. Lightly butter a baking sheet.

Place the flour in a shallow bowl. In another shallow bowl, beat the eggs with the cayenne pepper. Place the chopped macadamia nuts in a third shallow bowl.

Dredge the halibut fillets in the flour, shaking off any excess. Dip them in the egg mixture and then dredge them in the ground nuts, being sure they are covered completely. Place the fillets on the prepared baking sheet, and drizzle each fillet with 1 tablespoon of the melted butter.

Bake in the center of the oven until just done, 10 to 15 minutes. (Test the edge of one of the fillets for doneness by probing it gently with the tines of a fork; if the flesh flakes easily, it is done.)

Garnish with fresh cilantro. 

http://homecooking.about.com/od/seafoodrecipes/r/blsea103.htm

Sloppy Joes

Rolls
Pork roast
barbecue sauce
12 oz can of root beer.



Make rolls with roll recipe

Put a average sized pork roast in the crock pot with a can of root beer.  Cook on High for 6 hours.  Take out and shred pork.  Mix with your favorite barbecue sauce until desired consistency.

Potato Pizza's

2-3 large potatoes
8 pieces of bacon (less if not a bacon obsessed family)
grated cheese
sour cream for dipping
pre heat oven to 375


fry bacon, crumble and set aside use the bacon grease to grease a cookie sheet.  I go heavy with it.
cut potatoes to about 1/4 inch thick and sprinkle with a salt, pepper, paprika mix on both sides.  Lay them on the cookie sheet and put in the oven for 30 minutes then flip them and do another 15.  You can reduce time is your oven is extra awsome and does it faster.

Then sprinkle with the bacon first and then the cheese.  (As the cheese melts it hold the bacon in place nicely)  Put back in oven till cheese is melted.

Dip in Sour cream or enjoy as it is.

And yes me eat this as a main dish at our hours.  Paired with broccoli for ultimate kid happiness.

Honey Lime Enchiladas

Ingredients:

Marinade -

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded

8-10 flour tortillas (I used whole wheat tortillas)

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Directions:

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.

2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.

3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Put tortillas in 9x13 pan as you go.

6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).

7. Pour sauce on top of the enchiladas.

8. Sprinkle with remaining cheese.

9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

This recipe was found at dinner on a dime.
This is also a great recipe to make as a freezer meal- put into 2 8x8" pans. Bake 1 pan for dinner now, put the other pan into the freezer. Pull it out and bake it when you need it!

http://sixsistersstuff.blogspot.com/2011/05/honey-lime-chicken-enchiladas.html

Lemon Rosemary Chicken Bake

Another find on pinterest.  This one was good.  Love all inclusive meals.

Ingredients (serves 4)

- 8 chicken legs
- 1 lemon
- 1 pound (450 g) potatoes
- 10 cloves garlic
- 4 tablespoons olive oil
- fresh rosemary
- coarse salt & pepper
- glass of dry white wine

Put chicken legs into a roasting dish. Cut potatoes and lemon into wedges. Add in the wedges and peeled garlic cloves. You can half some of the largest cloves.

Add in olive oil, coarsely chopped rosemary, salt and pepper and toss until all the ingredients are evenly coated. Pour in a glass of dry white wine. Bake at 400 F (200 C) for 40-50 minutes until tender, fragrant and beautifully browned.  Found on :  

 http://www.sparklingink.com/2010/10/lemon-rosemary-chicken-bake.html

Recipes of a Cheapskate: Honey Brushed Chicken

Recipes of a Cheapskate: Honey Brushed Chicken

Herb Chicken Thighs with Potatoes and Carrots

2 Tbls Flour

2 tsp paprika

1 tsp salt

1 tsp dried oregano

1 tsp dried thyme

5 bone in chicken thighs (skinned)

1 tsp olive oil

1.5 cups thickly chopped carrots

1.5 onions cut into large wedges (about 8)

1.5 cups chicken broth

.5 cups white wine

7 small red potatos quartered

Combine first 6 ingredients in a plastic bag then add chicken and shake to cover the chicken with spices. Heat olive oil in a large heavy bottomed pan (my big think frying pad) and add chicken and flour stuff. Cook both sides for 3 minutes on med high heat. Then add carrots and onion and cook another 3 minutes stirring every minute. Then add the rest wait for it to boil then reduce heat and partially cover for about 35 minutes until chicken and veggies are done. Then put on a plate and eat.

Slightly modified from Cooking Light 2010 Best Quick and Easy Recipes.

Turkey Pot Pie (sort of)

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 carrots, chopped
• 4 tablespoons flour
• 4 cups chicken bouillon (4tsp with 4 cups water as package says)
• 2 big red potatoes, peeled and diced
• 2 cups shredded turkey
• 2 tablespoons chopped parsley
• 1/2 cup corn
• 1 package of cresount roll dough
• 1/4 tsp black pepper
• salt to taste
• 1/2 tsp rosemary
• 1/2 tsp thyme
• 1/2 tsp garlic seasoning

Directions

Preheat oven to 350 degrees F.

Melt butter in a pot and cook chopped onion until tender put in a pinch of salt. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken bouillon, and spices and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and corn. Pour mixture into a 9x13 pan. Top with unrolled crossaunts, cook for about 15 minutes or until the crossaunts are light brown and done.

Chicken with Lemon and Olives

1/4 cup orange juice

1/4 cup lemon juice

3 tbsp olive oil

2 tbsp honey

1/2 tsp ground cumin

11 fresh garlic cloves chopped in large pieces

4 bone in chicken thighs skinned

6 boiler onions peeled and halved with roots still intact (could use 3 small onions quartered)

1/2 tsp salt

1/2 tsp pepper

about 20 green olives cut in half

1 lemon (sliced all the way through NOT in wedges)

1/4 cup chopped parsley

1. Preheat oven to 400

2. Combine first 7 ingredients; and marinate for 30 minutes

3. Pour marinade in a 9x9 baking dish and put in oven doesnt matter if its preheated yet.

4. Heat large frying pan up at med high then place chicken on it (no oil or anything) cook 3 minutes on each side or until it is browned. put aside and put the onions in the pan to brown the edges so they are looking good (they do NOT need to be cooked through)

5. Put chicken in 9x9 pan, as wells as onions, lemon slices, olives, sprinkle with salt and pepper. Arrange it nicely.

6. Bake for 35 minutes

7. Eat (the parsley is for the table in case someone wants to sprinkle some on their dish)

I made it with brown rice and it was amazing. Although right now I do have a fondness for green olives and garlic. Oh and it is potent smelling.

Sun-dried Tomato Tilapia

Ingredients

· k 4 tablespoons olive oil

k f 1 tablespoon of crushed garlic

k 1/2 tsp fennel seeds

· 1 1 small white onion, thinly diced

· 1 1 pinch of thyme

k 1 pinch of rosemary

k 2 strips lemon peel (make them big so you can pick them out when eating)

k 1/2 tsp crushed red pepper

·k 1/ 3 cup black olives

· 1/ k 2 cup roughly chopped sun-dried tomatoes

k 2-3 Tilapia fillets

k Salt and pepper

Directions

Heat 2 tablespoons of the olive oil over medium heat in a large nonstick skillet with the garlic for about 30 secs. Then put in the fennel and onions and cook until brown and tender, about 5 minutes. Add the thyme, rosemary, lemon peel, crushed pepper, olives, and tomatoes. Season with salt and pepper and cook about 3 minutes more. Set aside covered.

Add the remaining olive oil to the skillet over high heat and sprinkle the tilapia with salt and pepper. Cook until it looks about cooked through 1/2 way. Turn the fish over and cook another 2 minutes, until just firm and not see through. Put the tomato mix on top of the fish and serve.

Pick me up Chicken.

With all the fresh ingredients its perfect to make when you have a cold or sore throat.

1 lemon

1 tbsp. grated fresh ginger

1/2 tsp salt

2 Tbsp Honey

1 Tbsp soy sauce

4 chicken thighs with skin and bone

1 tbsp olive oil

Sliced green onions and lemons.

1. Finely grate the peel from the lemon and put in a bowl with the ginger and salt. Mix. Juice the lemon and put juice in a separate bowl with soy sauce and honey and 1 tbsp water.

2. Rub lemon peel mixture underneath the skin of the chicken. Keep skin on. In a large frying pan heat the oil on med. put the chicken on skin side down for 7 minutes. Turn chicken over, add soy sauce mix over chicken and cook covered for 17 minutes or until chicken is no longer pink.

3. Put chicken on table, may top with green onions, lemon, and some of the pan drippings. I like to serve it with rice and squash/zucchini.

This was awsome and I'll definitely be cooking it again. Everyone loved it even the babes.

Recipe based on one from Better Homes and Gardens Magazine September 2010 Called Lemon Ginger Chicken Highs. Slightly modified by me.

My Spaghetti/Pasta Sauce

**I like the sauce to be chunky so if you dont cut or puree the veggies more. Also the spice amounts may not be exact. I go heavy on them and usually add more! If your anti spice use 1/2 the suggested amount.

1 med yellow squash

1 med zucchini

1 large onion

6 cloves of garlic minced

3 tablespoons of Olive oil

7 large tomatoes

2 Tlbs parsley

1 Tlbs basil

1/2 tlbs oregano

1/2 tlbs marjoram, crushed

small handful of sugar (maybe a 1/4 cup)

Salt to taste (I put in a lot maybe a tablespoon)

1 tsp black pepper

Optional: Crushed red pepper flakes are good but a little spicy.

Noodles of your choosing.

Cut one yellow squash and zucchini in slices and one large onion. Put in pan with about 3 tablespoons of Olive oil. Cook until tender stirring occasionally.

Stir in minced garlic, 4 pureed tomatoes, 3 chopped tomatoes, spices, sugar, salt, pepper. Bring it to boiling, cover and reduce heat for 30 minutes. Then uncover and cook till desired constancy.

During this you cook your pasta. Serve sauce over pasta. I try to save some for my Eggplant Parmesan.

Pizza

Pizza Dough

1 cup warm water

1 tbls yeast

combine these two first then add

1 tsp salt

1 tsp sugar

2 tbls oil

then add 2.5 cups of flour and shape dough. Add sause (for this pizza I used olive oil with sautaed garlic) and cook for 8 minutes at 425 lower rack.

Then I added fresh tomato slices and basil as well as fresh motserella (the wet squishy kind) and then sprinkled with regular moterella graded on top (to hold things together. Then bake on a highest rack for 9 min.

I also made another pizza with mushrooms, pepperoni, and olives, and used spagetti sauce as the sause and it turned out good too.

Easy Chili Rellenos Casserole

INGREDIENTS

• 2 (7 ounce) cans whole green chile peppers, drained
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces Longhorn or Cheddar cheese, shredded
• 2 eggs, beaten
• 1 (5 ounce) can evaporated milk
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 (8 ounce) can tomato sauce

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
3. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Homemade Lasagna (The Best Ever!!)

I recommend cutting the recipe by 1/2

Ingredients:

2 thirty-five-ounce cans plum tomatoes (About 6 cups)

3 tablespoons extra-virgin olive oil, plus more for the baking sheet

2 finely chopped medium garlic cloves

1 tablespoon coarse salt

1 1/2 tablespoons freshly ground black pepper

20 fresh basil leaves, 8 torn, 12 whole

3 pounds fresh ricotta cheese

3/4 grated cup (2 1/2 ounces) parmigiano-riggiano cheese

8 tablespoons unsalted butter, softened

1/4 teaspoon freshly grated nutmeg

1/2 pound grated mozzarella cheese

Pasta (we tried spinach and it was good) Recipe doesn't specify how much. Just make it look good.

Directions:

1. Pass tomatoes through a food mill fitted with the large disc ( or chop with a knife) set aside. Heat oil in a medium skillet over medium-low heat. Add garlic; cook until soft and light golden brown, about 2 minuets. Add reserved tomatoes, and simmer until thickened, about 35 minutes. Season with 2 teaspoons salt and 1 teaspoon pepper. Stir in torn basil leaves; set aside.

2. In a large bowl, combine ricotta and parmesan cheeses, butter, nutmeg, 1 teaspoon of salt, and 1/2 teaspoon pepper. Stir until well combined. set aside.

3. Oil a rimmed baking sheet; set aside. Cover and bring a large pot of salted water to a boil. Add one sheet of pasta at a time to boiling water. Cook for 1 minute, and transfer to prepared baking sheet. Repeat until all pasta has been cooked.

4. Preheat oven to 350 degrees. Line a baking sheet with a silpat or parchment paper; set aside. assemble the lasagna: Spread 1/2 cup tomato sauce in the bottom of a 9-by-13 inch baking pan. Place a layer of lasagna sheets in the pan, allowing sheets to hang over the ends of pan. Spread 1/4 of the ricotta-cheese mixture evenly over pasta and sprinkle with mozzarella. Top with a layer pasta, cut to fit inside pan. Spread 1 cup tomato sauce over pasta. Repeat layering process, alternating pasta layers with cheese and sauce layers (There should be a total of three cheese layers and two sauce layers).

5. Bring pasta hanging over ends of the pan up and over the top of final layer. Use more pasta, if necessary, to completely cover top. Spread with 1 1/2 to 2 cups tomato sauce. Dollop top of lasagna with remaining ricotta cheese mixture. Sprinkle with remaining mozzarella. Place on prepared baking sheet, and transfer to oven. Bake until the top i s bubbling and light golden brown, 45 to 50 minutes.

Chinese Chicken Sundaes

I've always hated Hawaiian Haystacks due to the fact that they remind of the nasty cafeteria food in my elementary school. I have'nt actually made these, but my friend Kelly made these for us and they were delicious and simple! None of the ingredients have amounts because you can make however much you want depending on how hungry you are and how many people you are feeding.

Chow Mein noodles
Cooked Rice
Cut up and cooked chicken
Cream of chicken soup made
Tomatoes
celery
crushed pineapple
Anyother delecious topping that you think would match

All you do is assemble the ingredients. Put chow mein noodles on your plate, with the rice then chicken on top. Pour the soup on top then add toppings. Very tasty, and I'm sure you can get creative.

Shrimp and Pasta

Ingredients:

1 to 1 1/2 lbs shrimp, cleaned and deveined

Seasoned bread crumbs

Extra virgin olive oil

5-6 cloves fresh minced garlic

Fresh grated parmesan chees

Directions:

Rinse shrimp and toss in bread crumbs. Boil pot of salted water for pasta, add pasta and cook until al dente. Heat olive oil in skillet, (just enough to cover the bottom of pan), add shrimp and heat over medium flame. Add minced garlic to shrimp. When bottom of shrimp turns pink, use tongs and turn to other side, mixing garlic in the skillet to flavor the shrimp and oil. Drain pasta and toss with parmesan. Add contents of skillet to pasta and toss. You mayadd more oil and parmesan cheese to taste.

Serve with garlic french bread

Number of servings: 4

Recipe by the Iron Chef...Bren McRae

Chicken Parmesan

Ingredients:

4 boneless, skinless chicken breast halves

2 eggs, beaten

1 cup Italian Bread crumbs

1/4 cup olive oil

1 jar spaghetti (15- 1/2 oz) Lucini Italia spaghetti sauce (Tuscan Marina with Roasted Garlic Sauce) Found at costco or target.

1/2 cup ( 4 oz) grated parmisian cheese

1 cup shredded mozzarella cheese

Directions:

Preheat oven to 400. Dip chicken into eggs and then into the bread crumbs. Heat olive oil at medium. Cook chicken in oil until well browned on both sides. Pour spaghetti sauce into 11x7" baking dish (Size isn't to important). Place chicken on sauce and top with cheeses. Bake 15 minutes or until cheese is melted and lightly browned.

Serve with French bread

Number of servings: 4

Recipe by the Iron Chef....Bren McRae